Beef with Asparagus

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Chinese
Meats Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoon Ginger — minced
1/2 pound Beef, lean — strips
2 tablespoon Wine — Shaoxing or dry sher
1 1/2 teaspoon Cornstarch
3 tablespoon Soy sauce — dark
3 tablespoon Oil
1/2 teaspoon Oil — sesame
1 pound Asparagus — cut into 2″ piece

In medium bowl, combine ginger, wine, soy sauce and sesame oil. Toss beef
strips in mixture and marinate 30 minutes to several hours. Drain beef and
reserve marinade. Combine marinade with enough water to make 1/3 cup.
Dissolve cornstarch in this mixture. Heat wok on high heat and add 1 tbls.
oil. Add beef to pan; stir-fry until meat loses raw color, about 1 minute.
Remove meat from pan. Add rest of oil to wok. Add asparagus and stir-fry on
medium heat until heated through. Return beef to pan; add reserved marinade.
Increase heat to high and cook until sauce thickens.
Serve immediately.

VARIATIONS: When asparagus is not in season, sliced Chinese or Western-style
broccoli can be used in its place. For a richer sauce, reduce soy sauce in
marinade to 1 tbls. dark soy; add 2 tbls oyster sauce to pan during last step.

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Popularity: 4% [?]

Title: CARIBBEAN FREEZE
Categories: Low-cal, Desserts, Beans
Yield: 6 servings

MMMMM—————-CHEF FREDDY’S LITE DESSERTS———————
2/3 c Sugar
3 tb HERSHEY’S Cocoa
1 3/4 c Water
3 tb Pineapple juice concentrate
1 tb Golden Rum *or*
1/2 ts Rum extract

In a med. saucepan stir together the sugar and the cocoa, then
stir in the water… Cook over med. heat stirring occasionally, until
the mixture comes to a boil… Reduce heat and simmer for 3 min.,
stirring occasionally…Cool completly… Stir the concentrate and
the rum [or rum extract] into the chocolate mixture, cover and
refrigerate until cold, about 6 hrs…
Pour into a 1 qt icecream freezer container and freeze according to
manufacturer’s directions… Garnish as desired before serving…

NUTRITIONAL INFO…[PER SERVING]: 150 Calories 0 mg cholesterol 1 gm
Protein 5 mg Sodium 36 gm Carbohydrates 10 mg Calcium 0 mg
Fat …SO PIG OUT !!!

from the HERSHEY’S Luscious Desserts cookbook and Fred Goslin on
CYBEREALM BBS in Watertown NY (315)-786-1120

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Popularity: 4% [?]

Homemade Marinara Sauce

Recipe By : COOKING LIVE SHOW #CL8737
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 cup olive oil
2 onions — minced
4 cloves garlic — peeled and minced
3 28 ounce can whole peeled Italian plum tomatoes
1 1/2 tablespoons dried oregano
2 tablespoons dried basil
Pinch of sugar
Salt and pepper

In a large pot heat the olive oil over medium heat. Add
the onions and cook for 5 minutes or until translucent.
Add the garlic and cook for another minute. Pour in the
plum tomatoes and stir to combine. Add oregano, basil,
sugar and salt and pepper and mix well. Bring to a simmer
and cook for 25-30 minutes. Remove from heat and allow
sauce to cool for 15 minutes.

Pass the sauce through a food mill or puree in batches in
a food processor. Caution: proceed with care to avoid
being burned by the hot sauce. Return pureed sauce to pot
and heat to serve.

Yield: 6 cups

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Popularity: 4% [?]

Asian Salad Dressing

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salad Dressings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 oz ginger root
1/4 med onion — cut in quarters
3/4 c vegetable oil
1/4 c vinegar
1/2 c soy sauce
1 tsp tomato paste
1/8 lemon — juiced
1 tsp garlic — minced
1/2 c water

Soak ginger root in cold water for a few minutes before removing outer
skin. Remove skin and cut in chunks. Combine all ingredients in food
processor with steel blade and blend until smooth. Refrigerate.

Often in Japanese restaurants this dressing is served over finely shredded
cabbage along with the lettuce and other salad ingredients. It is
delicious.

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Per serving: 383 Calories; 41g Fat (94% calories from fat); 2g Protein; 5g
Carbohydrate; 0mg Cholesterol; 1487mg Sodium

NOTES : This is the salad dressing served at the Mitsukoshi Restaurant at
EPCOT Center.

Sheri McRae sherae@zeta.org.au
Our comedies are not to be laughed at.
– movie mogul Samuel Goldwyn

Popularity: 4% [?]

Title: Pork and Pineapple Meatballs
Categories: Diabetic, Main dish, Vegetables, Meats
Yield: 4 nice folks

1 lb Lean ground pork; Pepper to taste
6 Scallions; finely chopped 2 Eggs
1 Red/green/yellow pepper; 8 oz Cn pineapple; in natural
-seeded finely chopped -juice; drained
-may use a comb of 3 peppers 1/4 c All-pupose flour;
1 c Whole wheat bread crumbs; 1 tb Water;
-fresh 1/4 c Dry bread crumbs;
Salt to taste

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Popularity: 3% [?]

Title: English Muffin Pizza
Categories: Pizza, Kids
Servings: 12

6 English muffins; split
6 oz Tomato paste or pizza sauce
Oregano
Garlic powder
Basil (optional)

MMMMM—————————–TOPPINGS———————————-
Soy cheese substitute
Mushrooms
Onions
Green peppers
Olives

Place English muffin halves on an ungreased baking sheet and spread each
half with tomato paste.

Sprinkle with oregano, basil and garlic powder.

Arrange toppings; sprinkle with cheese substitute.

Freeze two hours, or until firm.

Wrap individually. Return to freezer.

To heat, bake unwrapped at 450 F for 12 minutes.

Yield: 12 pizzas

Source: APHS Newsletter (Spring 1993 Volume 5 No.1) Typed for you by Karen
Mintzias

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Popularity: 5% [?]

DANISH FETA CHEESE-BROILED TOMATOES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Tomatoes Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lg Tomatoes, cut in half
Dash of pepper
1/2 c Mayonnaise
1/2 c Danish Feta cheese, finely
Crumbled
1 tb Chopped green onion
1/8 ts Dried thyme

Core tomatoes slightly, then sprinkle tomatoes with
pepper. In a bowl, blend together mayonnaise, Feta
cheese, green onion and thyme. Spoon into halves.
Broil for about 5 minutes or until tops are golden
brown. Source: Creative Home Cooking #244
: by Mona Brun
From the collection of K. Deck

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Popularity: 6% [?]

Title: WEST LAKE FISH
Categories: Chinese, Fish, Loo
Yield: 2 servings

1 Fresh-water bass *
1 tb Dry sherry or rice wine
4 Ginger slices
Lots of water, boiling
-in a kettle
4 tb Sugar
6 tb Chekiang vinegar **
1 tb Soy sauce
1/4 oz Knob ginger
Juice of 1 garlic,mashed
2 tb Cornstarch

(sweet-sour Hangchow dish, adapted from Joyce Chen’s
restaurant)

* other fresh-water fish may be substituted; a small
striper may be substituted in a pinch; look for 15-18″
(1 1/2 to 2 lb) fish, preferably one you caught
yourself. You could also probably use 2 or 3 bluegills

** substitute cider vinegar, white wine vinegar, or
possibly balsamic

Clean, gut, scale, and rinse fish. Cut through skin
three diagonal cuts on each side like so /// .

Put fish, sherry, and ginger slices into kettle of
boiling water. Water should cover the fish. Cover
tightly and immediately turn off heat. Let stand 15
min.

Meanwhile, mix all the rest of the ingredients and
cook over medium-high heat until sauce thickens.
Remove garlic if used. Keep very hot.

Remove fish carefully from water. Drain and gently pat
dry. Pour boiling sauce over and serve immediately.

Variation: cut sugar to 1 T; cut vinegar to 2 T.
Increase soy sauce to 3 T; add 2 T dry sherry to sauce
ingredients; add 2 T chicken broth to sauce
ingredients. This obviously is no longer West Lake
fish but a more standard soy sauce fish.

From: Michael Loo

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Popularity: 5% [?]